INGREDIENTS

2 pastry shells

1 large apple

1 lemon

½ teaspoon cinnamon

½ teaspoon vanilla

1 cup and 1 tablespoon of sugar

¼ cup water

½ cup 35% cream, heated

½ teaspoon of fleur de sel

¼ cup unsalted butter

INSTRUCTIONS

  • Preheat over to 375°F.
  • Cut the apples into fine slices or use a mandolin if you want to shape them into “flowers”. To prevent the apples from turning brown as they are sliced, place them in a bowl with the juice from half a lemon. Add the cinnamon, vanilla, brown sugar, and then combine with the apples until well coated.
  • Using a knife, remove the top of the vol-au-vent. To form the flower, start by placing the apples around the vol-au-vent from outside to inside. Otherwise, simply put in the apples into the vol-au-vent.
  • Put the vol-au-vent on a baking sheet and bake for 15 minutes.
  • Meanwhile, prepare the caramel sauce. In a small pot, bring the sugar and water to a boil without stirring. Once the liquid becomes golden in colour, remove from heat and add the cream and salt. Stir gently and place the pot back on the stove. Add the butter and bring to a boil again. Once the butter has melted, remove the pot from heat.
  • Cover the tarts with the caramel and serve immediately.

INSTRUCTIONS

  • Preheat over to 375°F.
  • Cut the apples into fine slices or use a mandolin if you want to shape them into “flowers”. To prevent the apples from turning brown as they are sliced, place them in a bowl with the juice from half a lemon. Add the cinnamon, vanilla, brown sugar, and then combine with the apples until well coated.
  • Using a knife, remove the top of the vol-au-vent. To form the flower, start by placing the apples around the vol-au-vent from outside to inside. Otherwise, simply put in the apples into the vol-au-vent.
  • Put the vol-au-vent on a baking sheet and bake for 15 minutes.
  • Meanwhile, prepare the caramel sauce. In a small pot, bring the sugar and water to a boil without stirring. Once the liquid becomes golden in colour, remove from heat and add the cream and salt. Stir gently and place the pot back on the stove. Add the butter and bring to a boil again. Once the butter has melted, remove the pot from heat.
  • Cover the tarts with the caramel and serve immediately.

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